How to make Creamy Malai Tikka Pulao for Lunch?

How to make Creamy Malai Tikka Pulao for Lunch?

Do you know that Malai Tikka Pulao is suitable for a variety of occasions, including dinner parties and special occasions?

Chicken Malai Tikka Pulao is a famous barbeque/grilled chicken variation popular among Indian/Pakistani people. Boneless chicken cubes are known as ‘Boti.’ And ‘Malai’ is an Urdu word that refers to fresh cream prepared at home. To be honest, the Malai chicken is delicious!

Ingredients:

1500 g boneless chicken cubes, chopped into medium cubes
2cream (125 mL)
36 chilies verdes
41 teaspoon cumin powder (zeera powder)
5a half teaspoon of coriander powder (dhaniya powder)
6a half teaspoon of all-spice powder (garam masala powder)
7a half teaspoon of black pepper powder (pisi wi kali mirch)
81/2 teaspoon powdered white pepper (safaid mirch)
91 1/2 teaspoons of salt (or to taste)
101 teaspoon of lemon juice
11yogurt, 3/4 cup (dahi)
121 teaspoon ginger-garlic paste
13Coal is used to produce smoke.
14For grilling, use ghee/cooking butter or oil.
152 cups rice (Basmati)
164 garlic cloves (laung)
172 black cardamom, 4 green cardamom (choti elaichi) (bari elaichi)
18ten black peppercorns (kali mirch)
20a cinnamon stick piece (dar cheeni)
212 anise star (baadiyan ke phool)
22a teaspoon of cumin seeds (zeera)
232 shallots
241 teaspoon ginger-garlic paste
251/2 cup ghee (clarified butter) (or oil if you prefer)
264 green chilies, whole
274 red chilies, whole
281 1/2 teaspoons of salt (or to taste)
Ingredients

Important Factors must Be Considered

Before going further I want to begin with some important factors that need consideration. So, the raw papaya paste in the orange cup is completely optional. It will only be required if the following conditions are met:

You don’t have time to marinate overnight. In such an instance, cook the chicken with 1 tbsp raw papaya paste for 20 minutes before serving.

 You’re cooking desi chicken or organic chicken, both of which require a long time to prepare. This papaya paste should be added here to tenderize the meat.

So, in a blender, combine all of the ingredients (except the yogurt and papaya) and process until a fine smooth paste is formed, with the green chilies totally dissolved.

TIP: Do not combine the yogurt and the other ingredients in a blender. The yogurt will become runny and thin if you blend it in a blender. You can get beautiful creamy marination by whisking the yogurt separately.

So we’ll just whisk the yogurt in a bowl until it’s smooth, and then pour in the blended cream mixture. Whisk until the mixture is smooth and creamy. You’re ready to go with your “MALAI” combination in the chicken cubes now (Boti)

Half of the marination will be used for the chicken, while the other half will be used for the rice. Personally, I prefer to marinate my chicken overnight, but 2 to 3 hours would be enough. Malai Boti gets its smokey taste from being cooked on a BBQ grill. So, once you’ve finished marinating the chicken, you may either smoke it straight away or while grilling it.

When it’s time to cook the chicken, simply remove the pieces and skewer them if desired, or grill them straight. I grill them over medium to high heat until they get the desired color. For taste, the chicken should be cooked in a little cooking butter or ghee, although oil would be enough.

How you can make Malai Tikka Rice?

After that, it’s rice time. My rice is Basmati Rice, and the quality of my rice necessitates soaking it in water for 20 minutes before cooking. Soak your rice according to the brand you’re using.

The scent of this rice is one of the reasons I enjoy pulao so much. The red and green chilies in this Chicken Malai Boti Pulao give it a wonderful hue. If you don’t have red chilies, you may leave them out. We’ll start creating the pulao the same way we do other pulaos.

To begin, combine all of the entire spices, cumin seeds, and onion in a saucepan with ghee or oil. I prefer to use cooking butter or ghee since it gives the rice a more realistic flavor. We’ll cook the onions until they’re a wonderful golden brown hue, then remove half of them to use as garnish later. To avoid burning the onions, turn off the heat.

TIP: After the onions have become brown, some people like to sauté them with garlic ginger paste and water for a few minutes. For this dish, avoid doing so since the rice will become a brownish tint. Here, we want to go for an off-white to white pulao tint.

After that, we return to the Malai mixture we set up for our pulao and add the rice to the pot.

We’re going to blend in 5-6 additional green chilies to the mixture. This will give our pulao a great spicy heat, and it will be packed with heat despite its innocent appearance. Of course, if you like milder flavors, you may omit this step. The corrected cream mixture will now be added to the pulao.

Then there are some entire green and red chilies, which are oh-so-pretty! When adding water to the rice, make sure it is slightly higher than the rice level, about 1/2 inch higher. This is also an excellent opportunity to check your rice’s salt content. Then it’s time to cook the rice!

Plate your rice with your chicken skewers on top after they’re done. Finally, don’t forget to add the fried onions and a couple more chilies to your meal. If you like, you can take the chicken from the skewers as well.

Note: While you wait for your rice to cook at a low temperature, start grilling your chicken. This saves time because by the time your rice is done, your chicken will be as well, and you can serve them both scorching hot.

Instructions

  • Green chilies, cream, all spices, garlic ginger paste, lemon juice, and salt go into a blender. Blend in the green chilies until they are absolutely smooth.
  • Whisk the yogurt and chili cream together in a mixing basin until smooth. Half of the marination sauce should be reserved for rice, while the other half should be used to marinate the chicken.
  • If you like, you may now smoke the chicken with coal.
  • Allow the chicken to marinate for at least 2-3 hours or overnight in the refrigerator.
  • Using skewers, skewer the chicken cubes.
  • In a skillet, melt 1 tablespoon of cooking butter or ghee and grill the skewers on both sides over medium to high heat.
  • Cover and set aside the cooked chicken.

You may eat the chicken sticks whole or cut them up and use them in your pulao as chicken bits. It goes nicely with Green Mint Chutney, and these sweet and sour vegetable sticks make a fantastic side dish.

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